• 2 C. with margarine or butter table
• 1 1/2 cup of bubble of poulet*
• 1/2 C. with salt the
• 1 1/2 rice cup Rice Minute
• 2 C. with chopped parsley table
• 1 C. with lemon juice table
• 1 C. with the of grated piece of lemon peel

1. To carry butter, the bubble and salt with boiling. To add rice while stirring up. To cover and withdraw fire. To let rest 5 minutes. To add parsley, the juice and the piece of lemon peel; to mix slightly with a fork.

Give 4 portions.
Ou to use 1 cubic chicken stock dissolved in 1 1/2 water cup